Green Matcha Latte Almond

My kitchen counter was already covered in failed experiments—lumpy matcha shots, bitter green sludge, and milk that separated the moment it hit the tea. Then a friend from Kyoto watched me struggle and just laughed, pulling out a small bamboo whisk she'd brought back from a trip home. The difference wasn't just the tool—it was knowing that matcha wants patience, not force.

Now I make these every Sunday while my partner reads nearby, the whisk making that soft whooshing sound against the ceramic bowl. We've turned it into a ritual—measuring the powder, heating the milk just right, watching the vibrant green swirl together. It's become our version of slowing down time.

Ingredients

• Matcha green tea powder: Ceremonial grade transforms everything—culinary grade can taste bitter and grassy
• Hot water: 80°C is the sweet spot—boiling water burns the delicate tea leaves and creates an astringent taste
• Unsweetened almond milk: Its natural nuttiness complements matchas earthy notes without overpowering them
• Maple syrup: A touch of sweetness bridges the gap between teas bitterness and milks creaminess
• Vanilla extract: Pure extract adds a warm, round note that makes the drink feel indulgent

Instructions

Sift the matcha:

Press the powder through a fine mesh strainer—those tiny clumps will never dissolve once they hit liquid

Whisk into a paste:

Use a zigzag motion with your bamboo whisk, moving wrist not arm, until the mixture turns smooth and glossy

Warm the almond milk:

Heat until steam rises but bubbles haven't formed—hot milk scalds easier than dairy milk

Create the foam:

Froth vigorously until you see micro bubbles forming—the texture makes all the difference

Combine and layer:

Pour slowly over the back of a spoon to keep the green tea floating prettily on top

Save

My sister visited last month and watched me make these, skeptical about the whole whisking ritual. By her third cup, she was asking where to buy her own matcha set. Now we FaceTime while making them, comparing our froth techniques across time zones.

Getting That Perfect Froth

The bamboo whisk might seem like unnecessary equipment until you try a regular whisk and watch the matcha stubbornly refuse to blend. Those prongs are designed specifically to aerate the tea, creating a microfoam that's impossible to achieve otherwise. If you're committed to making these regularly, the whisk pays for itself in texture alone.

Milk Matters

I've tested every plant milk out there, and almond remains my favorite for matcha lattes. Oat milk can be too thick and savory, while coconut milk adds distracting tropical notes. Unsweetened almond milk lets the matchas grassy complexity shine through while contributing just enough nutty sweetness.

Temperature Secrets

Heat management is everything with matcha. I keep a thermometer on my counter now, treating 80°C like a sacred threshold. Below that temperature, the tea leaves don't fully release their flavors. Above it, you extract compounds that make the drink harsh and unpleasant. Most kitchen kettles dont go below boiling, so I've learned to boil water and let it sit for three minutes before using.

• For iced lattes, whisk the matcha with room temperature water first—hot water can shock cold milk
• A pinch of salt enhances the natural sweetness without adding sugar
• Store matcha in the freezer, not the pantry—heat and humidity degrade the vibrant color quickly

Save

Sometimes the simplest morning rituals become the ones we cherish most. This matcha latte has turned chaotic mornings into something intentional, one whisk at a time.

Recipe FAQs

→ What type of matcha is best for this latte?

Use high-quality ceremonial grade matcha for the best vibrant color and smooth flavor, ensuring a creamy and balanced drink.

→ How do you froth almond milk without a frother?

Warm the almond milk and whisk vigorously with a small whisk or a bamboo whisk to create a light foam.

→ Can I use other plant milks instead of almond milk?

Yes, oat or soy milk can be great alternatives, each bringing a slightly different creaminess and flavor.

→ Is it possible to make the latte iced?

Absolutely. Use cold almond milk and pour the matcha mixture over ice for a refreshing cold version.

→ How to adjust sweetness in this drink?

Add maple syrup, agave, or honey to taste, or omit sweeteners entirely for a natural matcha flavor.